Quick, easy, and delicious this one-pot creamy chicken stroganoff will be a hit with your family.
One-Pot Creamy Chicken Stroganoff
Prep time
Cook time
Total time
Author: Country Girl
Recipe type: Dinner
Cuisine: American
Serves: 4-6
Ingredients
- 2 tablespoons 0live oil
- 1 pound ground chicken
- 2 teaspoons dried thyme leaves
- 2½ teaspoons smoked paprika
- 1½ teaspoons garlic powder
- ½ teaspoon kosher salt
- Black pepper to taste
- 16 ounces cremini baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 8 ounces egg noodles
- ½ cup sour cream at room temperature*
- Chopped fresh parsley optional
Instructions
- In a large, deep skillet, heat the olive oil over medium.
- Once hot, add the chicken, thyme, smoked paprika, garlic powder, salt, and pepper.
- Continue to cook, breaking up the meat with a spoon, until it is fully browned on all sides.
- Add the sliced mushrooms.
- Continue to cook until the mushrooms begin to soften, about 5 to 6 minutes.
- Sprinkle the flour over the top, then stir so that it coats the chicken and mushrooms.
- Add about one-third of the chicken stock.
- Stir and work the flour off of the bottom of the pan.
- Add the rest of the stock and the egg noodles and cover the pan.
- Bring the liquid to a boil, then immediately remove the lid and stir the pan.
- Re-cover, then reduce the heat to a low simmer.
- Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and replacing the lid every few minutes.
- If at any point the liquid drops below a gentle simmer, increase the heat slightly.
- Once the noodles are tender, remove the pan from the heat and let sit for 1 minute to cool slightly. Stir in the room-temperature sour cream.
- Sprinkle with fresh parsley.
- Serve and enjoy 🙂
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